Title:
New baker's yeast
Document Type and Number:
Japanese Patent JP5907161
Kind Code:
B2
Abstract:
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state for a long time, and which has an excellent storage stability of the fermentability, i.e., when cells thereof are stored in a refrigerated state for a long time and then used in a frozen dough, a high fermentability is achieved after thawing. Moreover, the baker's yeast provided above facilitates not only the production process of bread but also a delivery system or stock control of starting materials and, therefore, enables the construction of a system whereby bread with high qualities can be produced more easily and more stably.
Inventors:
Takuya Izumi
Takahiro Takada
Takato Hayato
Takahiro Takada
Takato Hayato
Application Number:
JP2013505937A
Publication Date:
April 20, 2016
Filing Date:
March 15, 2012
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
C12N1/18; A21D4/00; A21D6/00; A21D8/04
Domestic Patent References:
| JP2004298014A | 2004-10-28 | |||
| JPH0779767A | 1995-03-28 | |||
| JP2006238803A | 2006-09-14 | |||
| JP2004049217A | 2004-02-19 | |||
| JP2004041189A | 2004-02-12 |
Foreign References:
| WO1995021533A1 | 1995-08-17 |
Attorney, Agent or Firm:
Takao Yanagino
Norio Morioka
Hisayoshi Sekiguchi
Masato Nakagawa
Norio Morioka
Hisayoshi Sekiguchi
Masato Nakagawa